Spicy Diavolo Bianca Pizza

Prep Time: 60 minutes+
Cook Time: 15 minutes

Calling all pizza lovers and spicy thrill seekers, this recipe is for you. Learn how to prepare a spicy diavolo bianca pizza for your next pizza night.

Ingredients:

Dough:

• 7g (1 sachet) dried yeast

• 1 tsp honey

• 200g Tipo 00 flour, plus extra for kneading (see tips)

• ½ tsp fine sea salt

• 1 tbs olive oil, plus extra for greasing

Topping (enough for two pizzas):

• 2x 125g buffalo mozzarella, drained well

• 200g finely sliced pepperoni

• Sea salt and freshly ground pepper

• 175g Sweet Cuties baby capsicum, sliced

• Chilli oil

• 2 tsp of TABASCO® Original Red Sauce

• ½ cup olive oil, plus extra for serving

• 1 clove garlic, crushed

• Handful washed and chilled rocket leaves

Method:

1. In a small bowl mix the yeast, honey, and warm water together, and leave to sit for 10 minutes until frothy.

2. Put flour and salt into a large bowl, then make a well in the centre and pour in your yeast mixture along with the olive oil.

3. Mix with your hands until the dough comes together in a wet blob, then tip out onto the bench and knead with a tablespoon or two of extra flour for 5 – 7 minutes until the dough is a smooth, elastic ball. If using a stand-mixer, mix on low speed for 5 minutes.

4. Bounce that ball into a clean, oiled up bowl and cover with a damp tea towel, then place in a warm spot until doubled in size. If you’re in a hurry leave for 30 – 60 minutes or overnight in the fridge if you’d like a slower ferment. Just remember to take it out of the fridge 3 hours before you’re ready to cook, so it gets back to room temperature.

5. Punch down the dough and knead again for a few minutes on a floured surface, then divide the dough into 2 balls, cover with a damp tea towel and leave to prove again for 30 minutes (see tips).

6. Preheat oven to 240c (220c fan-forced) or if you have a pizza stone/s,preheat along with the oven, or if you’ve got one of those fandangle home pizza ovens, crank that on instead.

7. Roll dough balls out into 20cm x 30cm oval or rectangular shape from the middle out, trying to keep some air trapped in the crust.

8. Whisk the TABASCO® Original Red Sauce and olive oil together with the crushed garlic and brush liberally over the two pizzas.

9. Tear apart the mozzarella and place the pieces over the 2 pizzas.

10. Scatter over the pepperoni and the sliced sweet cuties evenly over the two pizzas, and then whack into the over for 10 – 15 minutes until the crusts are puffed and golden and the topping is molten and bubbling.

11. To serve, sprinkle over some rocket leaves, some salt flakes, and drizzle on some more TABASCO® chilli oil.

12. Slice pizza into jaunty slices with a pizza cutter or kitchen scissors and service with glasses of chilled prosecco.

Tips:

• If you want your pizzas to taste Italian, use Italian ingredients- that means flour, tinned tomatoes, and cheese.

• Tipo 00 is a high quality, fine milled Italian flour with varying protein contents perfect for pizza and pasta dough- you’ll find it in the baking aisle (regular plain flour will work too). Tallegio cheese can be found at most good delis and bigger supermarkets.

• If you’d prefer to space your pizza party out over a few days, once the overnight proved dough is divided and shaped, half can be refrigerated again overnight- or even frozen if need be.

Enjoy!

Join Dave Franklin and Lisa McCune on The Garden Hustle for more TABASCO® recipes on Channel Nine and 9NOW!

TABASCO® Original Red Sauce

The most versatile hot sauce. Enliven the flavour of every meal.

Available at your favourite grocery store. Visit Tabasco.com for more recipe inspiration.

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